Sheet Pan Pancakes
Discover the joy of making pancakes with ease using a sheet pan. No flipping required, just pour, bake, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 1/4 cup melted butter
- 4 large eggs
- 1 teaspoon vanilla extract
- Optional toppings (e.g., berries, chocolate chips, maple syrup)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Combine the milk, melted butter, eggs, and vanilla extract in another bowl and whisk until blended.
- Mix the wet ingredients into the dry ingredients until just combined.
- Spread the pancake batter evenly on the prepared baking sheet.
- Add optional toppings as desired.
- Bake for 15-20 minutes, or until golden brown.
- Cool slightly, then cut into squares and serve warm.
Notes
These pancakes can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://recypez.com/sheet-pan-pancakes-2/